Mexican Black Bean Sausage Chili - cooking recipe

Ingredients
    Sausage
    1 1/2 tablespoons sweet Hungarian paprika
    2 tablespoons minced garlic
    3 tablespoons dry red wine
    2 tablespoons sherry wine vinegar
    2 teaspoons dried ancho chile powder
    1 teaspoon ground cumin
    1/2 teaspoon dried oregano
    1/2 teaspoon ground coriander
    1/2 teaspoon black pepper
    1 dash kosher salt
    3/4 lb ground lean pork
    3/4 lb lean ground turkey breast
    Chili
    2 tablespoons olive oil
    2 cups diced onions (about 2 medium)
    1 tablespoon ground cumin
    1 tablespoon finely minced garlic
    2 teaspoons dried oregano
    3 canned chipotle chiles in adobo, minced
    4 (15 ounce) cans black beans, rinsed and drained, divided
    3 cups chicken broth, fat-free, less-sodium, divided
    3 cups water
    2 (14 1/2 ounce) cans no salt-added diced tomatoes, drained
    1/4 cup freshly squeezed lime juice
    1/4 cup cilantro, very finely chopped, divided
    low-fat sour cream (optional)
    sliced green onion (optional)
Preparation
    To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.
    To prepare chili, heat oil in a large saucepan over medium-high heat. Add sausage mixture; cook 7 minutes or until browned, stirring to crumble. Add onion, 1 tablespoon cumin, 1 tablespoon garlic, 2 teaspoons oregano, and chiles; cook 4 minutes or until onion is tender. Place 1 1/2 cups black beans and 1 cup broth in a food processor; process until smooth. Add pureed beans, remaining beans, remaining 2 cups broth, water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until slightly thick. Stir in juice and cilantro. Ladle about 1 3/4 cups chili into each of 6 bowls. Garnish each serving with sour cream and sliced green onions, if desired.

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